Nannygai yellow curry

Nannygai, a redfish makes for a perfect fish curry, combining the flavours of coconut and turmeric that makes this colourful dish look just as good as it is to eat. I love to serve this with rice, coriander and lime.

by Callum Hann

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4

Download recipe card (PDF 321.8 KB)

Ingredients

• 1 brown onion
• 4 cloves garlic
• thumb-sized piece ginger, grated
• 1 long red chilli
• 4 coriander roots and stems, cleaned and finely sliced (reserve leaves for serving)
• ¼ teaspoon freshly ground white pepper
• 2 tablespoons olive oil
• 1 tablespoon fish sauce
• 2 teaspoons ground turmeric
• 1 tablespoon brown sugar
• 400ml can coconut cream
• 3 kaffir lime leaves
• 1 punnet cherry tomatoes, halved
• 1 cup snow peas
• 1 cup freshly diced pineapple
• 2 x 200g Nannygai fillets, cut into bite sized chunks
• rice and lime cheeks, to serve

Method

1. Combine onion, garlic, ginger, chilli, coriander roots and stems, white pepper and olive oil in a food processor. Blitz until smooth. Add to a heavy based pan over high heat and cook, stirring regularly, for 5-10 minutes or until an even golden brown.
2. Add the fish sauce, turmeric and brown sugar, stir to dissolve, then add coconut cream. Add tomatoes, broccoli and pineapple. Cook for 3-4 minutes or until tomato softens, then add nannygai. Cook a further two minutes or until fish has just cooked and is flaking apart. Add a little water at any stage if the curry is lacking moisture.
3. Serve curry with rice, coriander leaves and lime cheeks.